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Why Gruyere Cheese is High Quality Cheese

seolinkvine — Wed, 21 Sep 2011 06:53:04 +0000

Cheese making is a scientific process that has never been easily regulated. Usually, good quality cheese is a result of the dedication to make flavourful cheese by an experienced and perhaps a lucky cheese maker. Although following analytical tests of cheese characteristics may produce a good cheese, traditional cheese making has always been an endeavour of luck.

Creating a set of standards for cheese is not easy because every kind has its own unique characteristics, and the cheese that does not fit within that range will either taste bad or be inferior. For example, a good soft blue cheese is high in moisture and high in pH, but cheddar is not.

There are certain regulations that exist to make sure that only authentic cheese are sold to consumers. France, being one of the biggest natural cheese producers in history, started granting certain regions monopolies on certain types of cheeses. Since cheese is made for human consumption, grate care is taken to ensure the quality of the raw materials used, especially if the cheese is made for export strict standards should be met and satisfied.

The Appellation of Controlled origin or appellation d’origine controlee is a label that means a product is not just made out of sheer luck, but bears high standards of a particular region that it was made from. Usually, food from a certain region is also produced in such a way that will make it qualify for the appellation label there are national inspectors who make user that the food producers comply with the standards provided.

Not all products bear the appellation of controlled origin label. Qualifying for such title implies that the government is confident that the product is made with the best raw materials and production standards possible. This label has been established so that consumers can be sure that the products that they buy are not cheap counterfeits or knockoff versions.

Wines and cheeses usually bear the appellation of controlled origin label, and one particular type of cheese that has this distinct mark is the Gruyere cheese. Gruyere cheese is a creamy, pale cheese with small holes and a slightly granular texture. Unlike other Swiss cheese, the holes of the Gruyere cheese rarely gets bigger than the size of a pea, with the holes widely dispersed within the cheese. Its taste is also different from other Swiss cheeses, but is not strong or overpowering. That means that the Gruyere cheese makes a very good ingredient for quiches, soups, salads, and pastas. You can have it sliced or grated, depending on your desired effect.

Next time you feel like throwing a cheese and wine party, look for the kind of cheese that passes production and state standards. Next time you host a wine and cheese party, make sure the cheese you serve is not run of the mill. So always check for the appellation of controlled origin seal. Get the Gruyere cheese today!

Check out other stories about Gruyere cheese.

Technorati Tags: cheese, cooking, Desserts, dining, food, Recipes

Homemade Fudge Recipe : How to Cut Fudge

Jennifer Byron — Mon, 01 Mar 2010 11:44:13 +0000

Learn how to cutfudge with expert cooking tips in this free holiday dessert video clip. Expert: Jennifer Cail Bio: Jennifer Cail has been cooking and baking since she could reach the stove at the age of 4. Filmmaker: randy primm

Technorati Tags: chocolates, cooking, Desserts, free, fudge, holiday, how, make, Recipes, to, videos

Important Ingredients and Supplies for Baking

Jennifer Byron — Thu, 25 Feb 2010 16:17:03 +0000

Great dinners do not always require advanced planning. Sometimes, you just have to wing it with what you have on hand. If you keep your pantry and refrigerator stocked with some basic supplies – and a few surprises – you will never be at a loss when you have to whip up something great for dinner with very little notice. Here is a list of baking supplies to keep on hand at all times so that you will never be caught by surprise without something to cook for dinner. In the Pantry At a minimum, you should have unbleached white flour, whole wheat flour and cake flour stocked in your pantry. In addition to being the base for breads and cakes, flour can be used to whip up a batch of fresh pasta, spaetzle or dumplings in no time at all. Use it to make gravies and sauces that can transform a meal from commonplace to sublime. Cornstarch makes smooth gravies and is an ideal thickener for sauces, stews and stir fries. In addition, when you need an emergency dessert, cornstarch, milk, vanilla and sugar or sweetener make a quick, impressive “from-scratch” vanilla pudding. Sugar substitutes are convenient to have on hand, especially if you are trying to cut down on sugar in your meals. They are ideal for use in sweet and sour sauces, desserts, drinks and other recipes that call for sugar. Flavored oils have been popular in gourmet circles for years, and they have finally made their way to the supermarket shelves. Chili, lemon, pepper, orange and basil are just a few of the flavored oils you can tuck into your cupboard to add flavor to simple dishes. Try using them in stir fries and salad dressings, or as a base for marinade. Also consider olive oil, almond oil, walnut oil and grapeseed oil. Flavored vinegars, including balsamic vinegar, red and white wine vinegar, herb or fruit infused vinegars and cider vinegar are all great additions to the well-stocked pantry. Pick up one or two each week when you do the grocery shopping, and you will soon have a full selection of vinegars to experiment with. Other baking ingredients to keep in your pantry include canned unsweetened juices, unsweetened fruit spreads, raisins, dried fruits, sunflower seeds, sliced almonds, cocoa powder, salt, kosher salt and sea salt, whole peppercorns (so much better freshly ground than pre-ground), cream of tartar, baking soda, vanilla and other flavored extracts as well as cooking sprays. Canned tomato paste is incredibly versatile and can be used in a huge variety of recipes from soup to dessert. Dried beans, especially lentils, cook up quickly with brown rice and vegetables. A variety of grains like couscous, quinoa, cornmeal, rolled oats and kasha make delicious sides or alternatives to rice and potatoes. Pasta in a variety of shapes – bow-ties, angel hair, linguine, shells and elbows may all be pasta, but they each show off the flavor of different dishes best. Rice is another ‘bland’ ingredient that has a lot of character, especially if you branch out to some of the more exotic varieties. Basmati and jasmine rice are just two varieties of rice that can elevate a rice dish to new heights. Of course, plain white rice is great as a side dish, under a stir fry, tossed into a soup or simmered into a delicious dessert. In the Refrigerator Eggs and egg substitutes are a must to have on hand at all times. They are one of the most versatile and useful ingredients in your kitchen. Important dairy products to stock in your refrigerator include margarine, low fat or fat free sour cream and fat free plain yogurt. Low fat, skim or 1% milk is another ingredient that is important to have on hand. A fresh lemon and a fresh lime, orange juice, applesauce and apple juice can be used to enhance flavor or sweetness. Carrots and bagged salads are the two packaged convenience foods that can be worth the extra cost. Whole peeled baby carrots and matchstick carrots cost a little more than buying them and cutting them yourself, but you will save time and perhaps eat more carrots. You will always have them ready to be tossed into a simmering dish to add color and flavor. Bagged salad is another convenience that is worth paying for – but skip the ones that come with prepared dressings. When all you have to do to make a salad is pull a handful out of the bag and add embellishments, the whole family will be far more likely to eat their greens more often. In the Freezer Stick with frozen fruits and vegetables with no sauces or seasonings. They make quick work of stir fries, can be added by the handful to rice dishes or quickly steamed in the microwave as side dishes. Individually frozen chicken breasts and thighs, and individually frozen, unbreaded fish fillets are great for quick, delicious dinners. Keep these baking supplies and basic food stocks on hand at all times, and chances are you will never be trapped without something to cook for dinner. Who knows, you might expand your diet and taste palette at the same time.

Technorati Tags: Baking, cooking, Desserts, diet, Drinks, Exercise, food, Health, Low Carb Food, nutrition, Splenda, Sugar-Free, Sugar-free Cooking, weight loss

Summer Recipes Using Splenda

Jennifer Byron — Sun, 24 Jan 2010 07:24:30 +0000

The much-anticipated arrival of the summer tends to bring out the inner child in everyone, and that child has one big sweet tooth! Ice cream, strawberry shortcake, sherbet and homemade barbecue sauce are usually loaded with unhealthy amounts of sugar. Diabetics and other people practicing sugar free diets should not despair. Almost every summer recipe that calls for sugar can be made using Splenda instead. Splenda is a no-calorie sweetener made with Sucralose, a heat-stable ingredient. Most people have seen Splenda in smaller packets perfect for adding to coffee and other drinks, but Splenda also comes in a granulated form that is designed to be used in baking and other recipes. The granulated form of Splenda measures just like sugar, making it very easy to create delicious summer recipes using Splenda instead of sugar. You will no longer need to miss out on the mouth-watering treats that summer brings due to being healthier. How to Use Splenda in Summer Recipes

There are a few things to remember when using Splenda to sweeten your favorite summer recipes. - Splenda works best in recipes where sugar is used mainly to sweeten. It is ideal for use in gelatin desserts, cheesecake, sorbets, ice creams, and other delicious summer desserts. - Cakes may need a little extra help to rise when substituting Splenda for sugar. For shortcake and other cake recipes, try adding a half of a cup of nonfat dry milk and a half of a teaspoon of baking soda for every cup of Splenda. - Splenda can be used in jams and jellies as long as all proper canning techniques are followed to avoid any spoilage or contamination. Once jams, sauces or jellies made with Splenda are opened, they should be refrigerated. Favorite Summer Recipes Using Splenda If you love those coffee slushy-smoothies from a national coffee chain, try the recipes listed below for a refreshing, decadent, and healthier coffee smoothie in its place. Iced Coffee Smoothie with Splenda Coffee ice cubes 1 cup strong coffee, cooled in refrigerator Splenda granulated sugar substitute to taste Skim milk, whole milk or cream In a blender, combine eight to ten coffee flavored ice cubes, one cup of strong, cooled coffee, and Splenda to taste. Pulse several times on high, then switch to high speed to blend until texture is smooth. Pour into a tall glass, add skim milk or cream if desired and enjoy this wonderful summer treat. Breakfast smoothies are a great way to start your day with a full serving of fresh, sweet fruit. Splenda brings out the already delicious taste in summer-sweet strawberries, blueberries and raspberries. Very Berry Breakfast Smoothie 2 cups frozen whole strawberries ½ cup frozen blueberries ½ cup frozen raspberries 1 cup plain yogurt ¼ cup Splenda granulated sugar substitute In a blender, combine two cups of frozen, unsweetened strawberries, a half of a cup frozen whole blueberries, a half of a cup of frozen raspberries, one cup plain yogurt, and a quarter of a cup of Splenda granulated sugar substitute. Whirl on high until smooth, scraping down sides of the blender if necessary. Serve in tall glasses and top with a few fresh blueberries. Some of the most delicious summertime treats revolve around the barbecue grill. There are dozens of recipes that require delicious barbecue sauce. Try this healthy Eastern-influenced ginger-sesame sauce for tuna, chicken, beef or pork. Splend-Oriental Marinade for Grilling ½ cup soy sauce 1 clove garlic, minced ¼ cup green scallion, sliced 1 teaspoon minced ginger root 2 tablespoons sesame oil 6 tablespoons Splenda granulated sugar In a small bowl, combine six tablespoons of Splenda granulated sugar substitute, a half of a cup of soy sauce, one minced clove of garlic, a quarter of a cup of sliced scallion tops, one teaspoon of minced fresh ginger root, and two tablespoons of sesame oil. Stir to mix and pour over meat or fish. Cover with plastic wrap and refrigerate for at least two hours before grilling. Finish off a special summer dinner with this very sophisticated gelatin dessert that is low on calories and long on flavor. Espresso Velvet Gelatin Dessert 1 envelope Knox unflavored gelatin ½ cup cold water 1 ½ cups cold water 2 tablespoons finely ground coffee 3 teaspoons Splenda granulated sugar substitute Whipped cream for topping if desired Sprinkle one envelope of Knox unflavored gelatin on a half of a cup of cold water in a small bowl. In a small saucepan, sprinkle 3 tablespoons of finely ground coffee over one and a half cups of cold water. Bring water to a simmer without stirring. When water starts to bubble at the edges, stir coffee into the water and add three teaspoons of Splenda granulated sugar substitute. Stir over heat until coffee foams. Remove from heat and let steep for five minutes. Strain coffee through cheesecloth lined sieve and stir into gelatin mixture. Pour gelatin coffee mixture into blender and whirl on high for one minute, then pour into an eight by eight inch square-baking pan. Refrigerate until firm. To serve, cut coffee gelatin into cubes and pile in serving dishes. Top with fresh, unsweetened whipped cream about five minutes before serving.

Technorati Tags: Baking, cooking, Desserts, Drinks, food, Health, Low Carb Food, Splenda, Sugar-Free